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January 2015
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THE BOCUSE D’OR FILLS UP WITH NOVELTIES !

The final whistle has been blown! Application forms have been sent to competing teams, who will fight against each other in 6 months time.On the initiative of Paul Bocuse and under the watchful eye of Régis Marcon, the International Organization Committee plans to change the rules and regulations and create a new test.

The road leading to the finals of the Bocuse d'Or took a decisive turn! Teams received the new Rules & Regulations file, and can now prepare intensively in order to give their best for the finals, taking place on January 29th and 30th. The meat theme has been announced:   it is a Quality assured grass-fed Irish steer beef fillet, with chick steak, cheek and tail, provided by Board Bia. Candidates will have to use thousands of talents to prepare three side dishes marrying perfectly with this 2013 meat theme.

The 14th edition of the Bocuse d’Or will be under the seal of spontaneity and creativity. The fish theme dish will not be announced until late November! The composition will be served on plates only. For the fish test, candidates will choose their products for their side dishes the night before in a huge market. Candidates will then write their recipe. The market will be filmed and broadcasted on live on the webtv and then transmitted on giant screens during the competition.


Rules and regulations evolve towards more of a live show. The International Organizing Committee wanted the show to be very interactive: candidates will be required to work in front of the public. Their piece of meat must necessarily be presented whole or recomposed. Spectators will appreciate the creative efforts provided by the candidates as they will propose 24 dishes based on their own culinary heritage. An explosion of colours and flavours will delight some 2500 privileged spectators.